We had some leftover prime rib, so in an attempt to be creative and put together something delish — I thought I would try my hand at some prime rib tacos with homemade flour tortillas. They turned out really well so I thought I would pass it along!
I topped the prime rib with: cheddar, corn & pepper sauté, lime sour cream, and pickled shallots. Here is a picture of the tacos warming on a griddle (to melt the cheese):
To make the flour tortillas I used this recipe which makes about 12 tortillas:
Sift together; 2 cups all purpose flour, 1/2 tsp. salt, 1 tsp. baking powder. With your hands work in 1 1/2 tbsp. of lard until the flour resembles cornmeal and you get that “softened” texture.
Add 3/4-1 cup of water and mix until dough sticks together. Place on a lightly floured surface and need until dough is combined. I found that the dough was a little bit hard to stick together, but once I separated them into individual balls before rolling out, it seemed to work okay. That being said, next roll the dough into 12 small balls and let them sit for a few minutes.
Heat a skillet on medium-high heat. Here I am using an amazing German engineering titanium skillet. if you ever see one on sale I highly recommend it, they heat evenly and clean SUPER easily.
Cook your tortillas, one at a time, until just golden on one side (flip halfway), immediately place the cooked tortillas in zip lock bag or sealed container to keep them soft and pliable for use later.
Once your tortillas are ready, it’s time to heat up the hash and make the pickled shallots.
First lets deal with the shallots. VERY THINLY slice 1 shallot and place on a paper towel, sprinkle with juice of 1/2 a lime and salt. Toss and let sit until we are ready to plate.
Remove corn from from 2-3 cobs, dice up 1 red pepper to resemble the size of the corn kernels.
Heat 1 tablespoon of butter in your skillet (I used the same one I used to cook the tortillas in) and sauté the corn & pepper with salt, pepper, 1 tbsp. paprika, 1 tbsp. chipotle cayenne pepper & 1 tsp. of garlic powder. Heat until cooked.
While your corn is cooking, mix 1/2 cup of sour cream with the other juice of 1/2 lime. Slice cheddar cheese into 12 thin slices.
Once all of your ingredients are ready, place your tortillas onto the griddle and top with the sliced cheese. Once the cheese has just started to melt on your prime rib (sliced), add a spoonful of the corn & pepper sauté, a dollop of the lime sour cream and a few pickled onions. We also topped ours (afterwards) with passion fruit/jalapeño salsa (from President’s Choice Black Label).